Fruit with the Department JUICE
It grows in peat bogs in the northern and
the middle zone of European USSR, Siberia, and
in the Far East. Cranberry is of two kinds:
chetyrehlepestnaya (swamp) and small-fruited.
Four-lepestnaya cranberries - creeping shrub small
with stems to 80 cm long. Berries are large, red,
to 12 mm in diameter, ripen in late August - September.
Small-fruited cranberry, as well as chetyrehlepest-nai, \
grows in peat bogs. Plant less
Berries are smaller (4-6 mm in diameter), the taste of such
Cranberries are cultivated on garden plots. Berries
collected in three terms. The first 'collection is carried out in
September. In this case, the fruits are firm.
During storage they ripen, become soft.
They can be stored all winter in cold water. Second
collection is carried out in late autumn, in October-November.
With the onset of cold fruit mellow,
the most tasty and sour, and store them in the frozen
form during thawing, they quickly deteriorate. The third collection -
nival is cranberry. It is collected in early spring, after
thawing snow. In this case, the berries lose their vitamins,
but become more sweet. Their retention
In berries contain organic acids (nearly
half of them-lemon), sugar, pectin
and coloring agents, vitamin C, volatile.
The berries are widely used xinfood industry
and curative medicine.
Suitable for drying cranberries fall first
and a second collection, as well as the nival - mature and
slightly unripe, semi-soft. The berries are sorted out,
reject the shriveled, dark, crushed,
rotten, then washed, blanched for
1-2 minutes, drained the water, obsushivayut.
Then pour sugar (250 g to 1 kg)
incubated at 18 ° for 19 hours
After draining the juice again pour sugar
(250 g to 1 kg) and maintained under the same conditions.
Juice of the first and second drain and combine
Conserve. The process is similar to the curing
dried strawberries (see sec. 17-18), but treatment
taken in syrup 400 g sugar and 350 grams of water at
1 kg of weight, kept it off in 5 min
at a temperature of 80 °, podvyalivayut in the oven for
15 min at 80 ° C and twice for 20 minutes at 65 -
70 °, in a sieve, from 3 to 5 hours at 30 °. To align
humidity requires three or four days. Humidity dried
Cranberry juice blended with apple juice, chokeberry Aronia,
raspberries, blueberries, carrots, pumpkin.
Most often boiled with flavoring. For this
take the same mass, which is obtained by drying
cranberry juice after separation. Prepare the syrup. Per 1 kg
mass requires 1.1-1.2 kg of sugar and 750 grams of water (in
which took place blanching fruits). Hot syrup
Pour the mass is held for 2-3 hours and boil
until cooked as jam from strawberries (see
with. 19). During cooking, add the vanilla, tangerine
or orange zest or Vikings with apples.
- Jam cranberry and celery. Take
800-850 g cranberry mass (after separation of the juice),
1 kg of sugar and 850 kg of water, and mix all
cook. For 20 minutes before end of cooking to flavor and aroma
add chopped pieces of 150-200 g of dried
celery and boiled until cooked as jam
strawberries (see p. 19.).
Prepare the same mass, which is obtained by drying
cranberry juice after separation. She poured hot
water, which was held blanching (400 g
1 kg), tenderize, then rubbed on a sieve,
added-sugar to taste. The resulting heated Shore
until sugar is dissolved at a temperature of 80-85 °,
and then packed up, if it is intended to
long-term storage. That if the puree is
used for further processing (cooking, jams,
sauces and jellies), it is prepared without sugar. Last
used in the preparation of mashed food.
Cook of cooked sugar cranberry sauce
with the addition of other fruit purees - apples,
plums, pears, strawberries, raspberries, rose hips at a ratio of
cranberry sauce and above 2:1. 1 kg of mashed take
0.9-1 kg of sugar and cook as * ke, as in jam
plums (see sec. 48).
1 kg of cooked sugar cranberry sauce
add 300-350 grams of sugar and cook as sauces from mobiles
currants (see sec. 33).
1 kg of boiled water take dried foods:
1. 100 g of cranberries, apples 50, 50 - and 50 grams of dewberry
2. 100 g of cranberries, 50 - pears, 50 - and 50 grams of blueberries
3. 100 g of cranberries, 50 - plums, 50 - Saskatoon, and 50 pubs.